1 pork rump of 1 to 1 1/2 kg
Salt and black pepper to taste
1 sprig of rosemary
1 whole garlic clove, peeled
a few sprigs of thyme
1 lime wheel
12 slices of bacon
For the Madeira wine glaze
Pork rump fat
2 tablespoons of all-purpose flour
1 cup of chicken broth
2 to 3 tablespoons of Madeira wine
1 pork rump of 1 to 1 1/2 kg
Salt and black pepper to taste
1 sprig of rosemary
1 whole garlic clove, peeled
a few sprigs of thyme
1 lime wheel
12 slices of bacon
For the Madeira wine glaze
Pork rump fat
2 tablespoons of all-purpose flour
1 cup of chicken broth
2 to 3 tablespoons of Madeira wine
Preheat the oven to moderate temperature (170°F)
Season the pork rump with salt and black pepper, inside and out
Place the rosemary sprig, garlic clove, thyme sprigs, and lime wheel inside the pork rump
Tie the legs with kitchen twine and fold the wings back three times
Cover the breast entirely with bacon slices
Place the pork rump in a baking dish and put it in the oven until tender, basting frequently with melted butter or margarine
Prepare the glaze: pour 1/4 cup of fat and remaining pan juices into a saucepan, along with chopped pork rump fat
Let it brown and add the flour, stirring well
Mix well and add chicken broth gradually, stirring constantly to prevent lumps
When the mixture comes to a boil, reduce heat and let cook for 10 minutes, stirring occasionally
Add Madeira wine and stir well
Remove the pork rump from the oven, remove twine, and serve with the Madeira glaze alongside rice
Dish serves 4.
